Pumpkin Bread Pudding

This recipe comes from my California Bed & Breakfast Cookbook

 “The use of croissants instead of bread results in an ethereally light pudding. A very easy and versatile recipe—the pumpkin pie spices make this a wonderful autumnal dish.” ~ Innkeeper, Grand View Inn

4 ½ cups large croissant cubes
6 large eggs
4 egg yolks
1 cup brown sugar, divided
2 teaspoons cinnamon
2 teaspoons ground cloves
2 teaspoons ground ginger
2 teaspoons nutmeg
Pinch of salt
2 teaspoons vanilla extract
1 (15 ounce) can pumpkin
2 cups milk
2 cups heavy cream
½ cup pecan halves
Whipped cream, for serving

Preheat oven to 350°F. Spread croissant cubes in a 9×13-inch baking dish sprayed with non-stick cooking spray. Beat eggs and egg yolks with a mixer at low speed until well mixed (or mix by hand). Add ½ cup of brown sugar, cinnamon, cloves, ginger, nutmeg, salt and vanilla, mix well. Add pumpkin; mix well. Add milk and cream; mix well.

Pour egg mixture over croissant cubes; stir briefly until croissants are well moistened. Sprinkle with remaining ½ cup of brown sugar and pecans. Bake bread pudding for about 45 minutes, or until custard is set and top is golden brown. Serve hot or at room temperature with whipped cream.

Makes 8 Servings

1 comment for “Pumpkin Bread Pudding

  1. jel
    November 18, 2009 at 5:52 am

    good morning
    have a great day! 🙂

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